I love how this dish transforms a humble cube steak into something extraordinary. The buttermilk soak makes the meat extra tender, while the double dredge gives it that crave-worthy crunchy coating. The real magic happens when I pour over the silky, seasoned gravy made right in the same skillet. Whether I’m cooking for family or feeding a hungry crowd, this meal never fails to impress—and there are never leftovers.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Steak:
vegetable oil, for frying
eggs, beaten
salt
black pepper
cayenne (optional)
garlic powder
onion powder
paprika
flour (divided into two bowls)
buttermilk (or whole milk with a splash of vinegar)
cube steaks (or thin round steaks)
For the Gravy:
butter or pan drippings
flour
milk (regular or unsweetened almond milk)
garlic powder
salt and pepper
Directions
I start by laying the cube steaks in a large dish and pouring the buttermilk (or milk with vinegar) over them. I let them soak in the fridge for at least 30 minutes—up to 2 hours if I’ve got the time.
While the meat soaks, I prep the dredging station. In one shallow bowl, I mix half the flour with salt, pepper, cayenne, garlic powder, onion powder, and paprika. In a second bowl, I place the remaining plain flour. In a third bowl, I whisk the eggs.
Once the steaks are ready, I lift each one from the buttermilk, let the excess drip off, and dredge in plain flour first. Then I dip in the eggs, and finally coat thoroughly in the seasoned flour—pressing it in so it sticks well.
I heat about 1/2 inch of oil in a heavy skillet over medium-high heat (around 350°F / 175–190°C). When it’s hot, I lay in the steaks, working in batches if needed. I fry each side for about 3–4 minutes until the crust is golden and crisp. After frying, I transfer the steaks to a wire rack or paper towels to drain.
For the gravy, I pour off excess oil, leaving about 3 tablespoons in the skillet. I whisk in 3 tablespoons of flour and let it cook for a minute to form a roux. Slowly, I whisk in the milk while stirring constantly. I add garlic powder, and season with salt and plenty of black pepper. I simmer the gravy for 3–5 minutes until it thickens to my liking.
Servings and timing
This recipe serves 4 people. Prep time: 30 minutes Cook time: 20 minutes Total time: 50 minutes
Variations
Gravy flavor: I sometimes add a pinch of cayenne or a splash of heavy cream for a richer gravy.
Breading upgrade: A bit of cornstarch in the flour mixture makes the coating even crispier.
Chicken version: I’ve swapped the beef for thin chicken cutlets when I want a poultry twist.
Gluten-free: I use a gluten-free flour blend and make sure my broth and seasonings are GF-certified.
Milk-free gravy: Almond or oat milk works great for a dairy-free alternative—just use unsweetened.
Storage/Reheating
I store leftover chicken fried steak in an airtight container in the fridge for up to 3 days. To reheat, I use the oven or an air fryer at 350°F for about 10 minutes to keep the coating crisp. I reheat the gravy separately on the stovetop or in the microwave, adding a splash of milk if it thickens too much. While I don’t recommend freezing the fried steak (the coating softens), I have frozen it in a pinch—just wrap it tightly and reheat in the oven.
FAQs
Can I use a different cut of meat?
Yes, I’ve used thin-sliced sirloin or top round when cube steak isn’t available. Just make sure to tenderize it well with a meat mallet.
What’s the secret to getting the coating to stick?
Double dipping (first in plain flour, then egg, then seasoned flour) and pressing the flour firmly into the steak helps it stick and stay crispy.
Can I bake this instead of frying?
It’s possible, but I find frying gives the best texture. If baking, I spray the coated steaks with oil and bake at 425°F for about 20–25 minutes, flipping halfway through.
How do I keep the steaks warm while frying in batches?
I keep them on a wire rack in a warm oven (about 200°F) until all are done and ready to serve.
Can I make the gravy ahead of time?
Yes, I’ve made the gravy earlier in the day and reheated it before serving. I just add a little extra milk and whisk until smooth again.
Conclusion
Chicken fried steak with gravy is a Southern staple that brings bold flavor and serious comfort to the table. With crispy, golden crusts and smooth, savory gravy poured on top, it’s a meal that satisfies every craving. Whether I’m cooking for family, friends, or just myself, this dish always delivers the kind of home-cooked joy I’m looking for.
Crispy, golden chicken fried steak smothered in creamy homemade gravy. A Southern classic that delivers big comfort and bold flavor in every bite.
Ingredients
→ For the Steak:
Vegetable oil (for frying)
2 large eggs, beaten
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper (optional)
1 teaspoon garlic powder
1 teaspoon onion powder
1 cup all-purpose flour (divided)
1 cup buttermilk (or whole milk + splash of vinegar)
4 cube steaks (or thin round steaks, 6–8 oz each)
1 teaspoon paprika
→ For the Gravy:
3 tablespoons all-purpose flour
3 tablespoons butter or reserved pan drippings
2 cups milk (regular or unsweetened almond milk)
1/2 teaspoon garlic powder
Salt, to taste
Black pepper, to taste
Instructions
Buttermilk Soak:
Place cube steaks in a shallow dish and pour buttermilk over them. Cover and refrigerate for 30 minutes to 2 hours.
Prep the Dredging Stations:
Bowl 1: 1/2 cup plain flour
Bowl 2: Beaten eggs
Bowl 3: 1/2 cup flour mixed with garlic powder, onion powder, paprika, cayenne (optional), salt, and pepper
Bread the Steaks:
Remove steak from buttermilk. Dredge in plain flour, then dip in egg, then coat in seasoned flour. Press to adhere well.
Fry the Steaks:
In a large skillet, heat 1/2 inch oil over medium-high (about 350°F/175°C). Fry steaks 3–4 minutes per side until crispy and golden. Drain on paper towels or a wire rack.
Make the Gravy:
Discard excess oil, leaving 3 tablespoons in the pan. Whisk in flour and cook 1 minute. Slowly add milk while whisking. Stir in garlic powder. Simmer 3–5 minutes until thickened. Season with salt and pepper to taste.
Serve:
Spoon gravy generously over each steak and enjoy immediately with mashed potatoes or your favorite sides.
Notes
Soaking the steaks in buttermilk helps tenderize and flavor the meat.
Double dredging ensures a crunchy, golden crust.
Use pan drippings instead of butter for richer gravy flavor.
Let steaks rest on a wire rack—not paper towels—to retain crispness.
